Seared Salmon andTaramasalata Open Canapé

Posted 2014-01-21 by GiGi GMV ⇒ follow

Give the plain boring Crispbread a makeover and turn it into an elegant nutritious open canapé with seared salmon and taramasalata.

My invention dish - something fancy, delicious and super simple.

Preparation Time: 5 minutes
Cooking Time: 3 minutes
Makes: 12 servings

Ingredients
- Salmon fillets (Sashimi grade) x 12
- Ryvita Crispbread - Wholegrain Rye 250g
- Three Foodies' Fresh Greek Taramasalata Dip Spread 500g
- CJ's Sliced Pickled Radish 350g
- French onion thinly sliced.
- Nori seaweed sheet x 1 cut into fine slices.

Method

Use a blowtorch and lightly sear the salmon fillets. I used the sashimi grade salmon so it only requires to be lightly grilled. If you are not a fan of raw seafood, grill them to perfection.

Spread the taramasalata dip on the Crispbread.

Place a piece of the seared salmon in between the pickled radish sheet and place on top of the Crispbread.

Garnish with thinly sliced French onion.

Top with black seaweed nori slices.